Broad Beans and Potato Curry
Broad Beans and Potato Curry

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, broad beans and potato curry. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Broad Beans and Potato Curry is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Broad Beans and Potato Curry is something which I’ve loved my whole life. They’re fine and they look wonderful.

Add cut broad beans and chopped tomatoes. Add potato cubes and spices - turmeric powder, cumin powder, coriander powder, red chili. Authentic sem ki phalli (broad beans), potato and vadi curry with spices.

To begin with this recipe, we have to first prepare a few ingredients. You can cook broad beans and potato curry using 19 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Broad Beans and Potato Curry:
  1. Take 2 Cup Broad Beans(Chopped)
  2. Prepare 2 Medium Potato(Boiled and sliced)
  3. Take 1 Fresh Green Chilli(Chopped)
  4. Make ready 1 inch Fresh Ginger(Grated)
  5. Take 1 Tsp Rock Salt(According to taste)
  6. Take 2 Tsp Desiccated Coconut
  7. Prepare 1 Tsp Lemon Juice
  8. Get 3 Tsp Roasted Peanuts
  9. Take Spices for the Curry
  10. Take 3/4 Tsp Red Chilli Powder (According to taste)
  11. Get 1/4 Tsp Turmeric Powder
  12. Make ready 1 Tsp Coriander Powder
  13. Make ready 1 Tsp Roasted Cumin Powder
  14. Take Ingredients For Seasoning
  15. Make ready 1 Tbsp Oil
  16. Get Pinch Asafoetida
  17. Make ready 1 Tsp Mustard Seeds
  18. Take 1 Tsp Cumin Seeds
  19. Make ready 3-4 Fresh Curry leaves(Optional)

Potato Adzuki Bean Curry, Slow Cooker Black Bean and Sweet Potato Burritos with Avocado Cream, Slow Cooker Black Bean and Sweet Potato Burritos It is a perfect accompaniment for both rice and chapati. My little kitchen garden continues to produce bountiful harvests of broad beans/ avarakkai. Serve with a dollop of natural yogurt. Top tip for making Aubergine, bean and potato curry.

Instructions to make Broad Beans and Potato Curry:
  1. Wash and string the broad beans. Chop it as per your choice long or small one.
  2. Wash, Boil the potatoes. Peel once cool down and chop into cubes. You can peel and chop as well, but that will take a lot of time in cooking.
  3. Heat oil in a heavy bottomed pan/kadai, add Asafoetida, cumin seeds. Let them sizzle. Add curry leaves (optional)
  4. Add chopped beans, chopped chilli and spices like turmeric powder, salt, chilli powder, coriander powder and saute for 2 minutes on medium heat.
  5. Add Ginger powder. If you are using fresh grated ginger then add that before adding chopped beans.
  6. Add few drops of water and cover with lid. Don't add lots of water because beans contain water too so, when we heat up they release the water. So, just add few drops, cover with lid and let it cook. Stir in between.
  7. Once beans little soften, add boiled potatoes, Mix it properly so, potato can cover into spices as well.
  8. Add Desiccated coconut and peanuts once done.
  9. Add garam masala and Squeeze some lemon juice to give it a tangy flavour. You can add dry mango powder too.

Aubergines are less bitter nowadays so there's no need. Cooking the bean and potato curry. While the potatoes are boiling, place a separate cooking pan over medium heat. Make sure the mustard seed is not burning as this will make the milk. Peel the potatoes and chop roughly.

So that’s going to wrap this up for this special food broad beans and potato curry recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!